Baja White Bean Stew

BAJA WHITE BEAN STEW

(Mary McDougall)

Ingredients:

1 1/2 Cups  Vegetable broth
1  Onion, chopped
2 Cloves Garlic, minced
1 Cup Corn kernels
3-15 Ounce Cans Cannellini beans, drained and rinsed
2 Cups Fresh tomatoes, chopped
4 Ounce Can Chopped green chilies
1 Tsp  Chili powder
1/2 Tsp Cumin
1/4 Tsp Smoked paprika
1/8 Tsp Crushed red pepper
3 Cups Kale, chard, or spinach, chopped
Hot sauce to taste

Directions:

1. Place 1/2 cup of the broth in a large pot. Add onion and garlic. Cook, stirring occasionally, for 10 minutes, until onion is soft. Add remaining broth, corn, beans, tomatoes, chilies, and seasonings. Mix well. Bring to a boil, cover partially and simmer over low heat for 15 minutes, stirring occasionally. Add greens and cook for an additional 10 minutes (only 3 minutes for spinach). Season with hot sauce to taste.

2. Serve over baked or roasted potatoes, whole grains, or rolled up in a tortilla. This is also wonderful served in a bowl with some fresh bread on the side.

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This was a Recipe Challenge recipe.

I made the Baja White Bean Stew for dinner. I made some adaptations on the fly. I used frozen slightly-cooked down garden tomatoes instead of fresh tomatoes. I used 2 instead of 3 cans of beans. And I used quite a bit more greens than were called for, because I had bought a bunch of chard (a bargain!) and using even half was way more than 3 cups.

The result was delicious! I always think I have plenty of recipes in my rotation, because I have a lot, but I will definitely make this again! There is something new and flavorful about this that I can’t put my finger on, and I think it is the canned green chilis. I have never used those before. I got an organic mild variety, which is good for me; but I noticed that they can range to be quite hot-spicy, so choose carefully when you shop for those.

When I wrote the handout with this recipe, it was before John McDougall passed away in June of this year. I think I will edit the handout to reflect that. We have so much to be grateful to the McDougalls for.

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Dr. John McDougall and Mary McDougall are genuine plant-based heroes. Dr. McDougall has been advocating what we now call a whole-food plant-based diet since the late 1980s, starting with his book The McDougall Plan, and Mary Mc Dougall has been providing delicious recipes to support his recommendations. They are a great team! They have very generously put many of the recipes on their website, drmcdougall.com. For information on the diet-climate connection, visit mcdougallfoundation.org.